RUSTIC REUBEN SALAD
Get what you love from a classic Reuben sandwich in salad form with our Rustic Reuben Salad! This Rustic Reuben Salad is ready to enjoy in just 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 760 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 6 g, Protein 25 g
ZINGERMAN'S REUBEN SANDWICH
Provided by Food Network
Time 55m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
- Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
- When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
- Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
- Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
REUBEN SANDWICHES
Make a classic sandwich for dinner - corned beef, melty Swiss cheese, sauerkraut and mustard on rye.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread. Top with cheese, sauerkraut and corned beef. Top with remaining bread slices.
- Spread 1 teaspoon butter over each top slice of bread. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8 minutes longer or until bottoms are golden brown and cheese is melted.
Nutrition Facts : Calories 520, Carbohydrate 31 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 3 g, TransFat 1 g
SIMPLE REUBEN SANDWICH RECIPE
Keep it simple with a classic Reuben sandwich recipe. Our Simple Reuben Sandwich is layered with corned beef, sauerkraut, Swiss and Thousand Island.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Top 4 bread slices with meat, sauerkraut, cheese and dressing; cover with remaining bread slices.
- Spread both sides of sandwiches with butter.
- Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 480, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
REUBEN SANDWICH
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
Provided by Arthur Schwartz
Categories Sandwich Beef Cheese
Yield Makes 1
Number Of Ingredients 6
Steps:
- Butter each slice of bread evenly to the edges on one side.
- Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
- Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
- Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- Serve immediately.
HEARTY REUBEN SALAD
-Mrs. Paul Tremblay, Fort Wayne, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 21g fat (9g saturated fat), Cholesterol 259mg cholesterol, Sodium 1329mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
LAYERED REUBEN SALAD
All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.
Provided by aaronspool
Categories Salad Vegetable Salad Recipes
Time 8h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container.
- Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.
Nutrition Facts : Calories 594.9 calories, Carbohydrate 34.2 g, Cholesterol 103 mg, Fat 42.4 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 15.6 g, Sodium 1858 mg, Sugar 13.5 g
LOW CARB REUBEN CHOPPED SALAD
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients and just 10 minutes, you will have the perfect quick and easy weekday lunch.
Provided by Kyndra Holley
Categories Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Divide chopped romaine evenly between four bowls.
- In a large bowl, combine corned beef, Swiss cheese and sauerkraut.
- Divide mixture among the four plates of lettuce.
- Sprinkle caraway seeds and chives over top of each plate.
- Serve with Russian dressing.
Nutrition Facts : Calories 240 calories, Fat 12g, Carbohydrate 8.5g, Fiber 4.3g, Protein 25g
REUBEN SANDWICHES
Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.
Nutrition Facts :
LOUIE DRESSING (FOR SEAFOOD SALADS OR REUBEN SANDWICHES)
One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highest-rated sandwiches in our deli. This Louie dressing will make either of these better than simple Thousand Island or Russian.
Provided by Rare Affaire
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
- Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
Nutrition Facts : Calories 163.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 354.9, Carbohydrate 11.9, Fiber 0.6, Sugar 3.7, Protein 0.6
REUBEN SALAD SANDWICHES
This version is less expensive to make because you are using canned corned beef rather than fresh deli corned beef but it tastes just like a reuben. The reuben is DH's favorite deli style sandwich and he even asked for a second sandwich then made another a few hours later in the night. I recommend serving these with a side of Michelle S.'s #49062 Mom's German Potato Salad and a sour dill pickle spear. This recipe is courtesy of Southern Living's Easy Weeknight Favorites cookbook.
Provided by TheDancingCook
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Toast 4 of the slices of the rye bread.
- While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
- Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
- Bake for 10 minutes or until the cheese is melted.
- While these are baking, toast the other 4 slices of bread.
- Remove slices from oven and top with remaining toasted slices.
REUBEN SALAD
Provided by Bruce Weinstein
Categories Salad Cheese Leafy Green Vegetable Side Picnic Lunch Meat Swiss Cheese Cabbage Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- 1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
- 2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
- 3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
- 4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.
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REUBEN SANDWICHES - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 664 per serving
- While sweet potato fries bake, assemble sandwiches. Butter one side of each piece of bread. Lay out bread buttered-side down. Layer with cheese, sauerkraut, corned beef, and some dressing. Top with bread buttered-side up. Continue until all sandwiches are made.
- Heat a griddle, grill pan or skillet over medium heat. Place sandwiches butter-side down onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Continue cooking on the other side until golden and the cheese is melted.
- Serve sandwiches with sweet potato fries and snap peas on the side. Use any remaining dressing for tonight’s meal as dip for the fries and peas. Enjoy!
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- In a small bowl whisk together mayonnaise, ketchup, salt, pepper, Worcestershire, and lemon juice to make the Russian dressing.
- Spread a spoonful, or desired amount, of Russian dressing over the other side of each piece of bread.
- For each sandwich layer one piece of bread, 1 slice of cheese, several slices of corned beef, 1/2 cup sauerkraut, another slice of cheese, and topped with a second piece of bread. The dressing sides of the bread slices should be facing in while the buttered sides of the bread should be facing out. Repeat to make 4 sandwiches.
REUBEN SANDWICH - WILL COOK FOR SMILES
From willcookforsmiles.com
Ratings 4Calories 840 per servingCategory Lunch, Sandwich
- Preheat a medium cooking pan over medium-low heat. Melt butter in the pan and spread it around evenly.
- Squeeze liquid from sauerkraut and spread it on one slice of bread. Place two slices of Swiss cheese on the other slice of bread.
- Layer corned beef over cheese evenly. Let the bread crisp and ingredients heat up. Once cheese is melted, use a spatula to carefully place one slice over the other to close the sandwich.
WHAT TO SERVE WITH REUBEN SANDWICHES - 7 BEST SIDE DISHES
From eatdelights.com
5/5 Published 2021-09-07Total Time 20 mins
- Creamy Macaroni Salad. This classic side dish will be a refreshing taste along with the mustard and sauerkraut that you get from the sandwich. It’s very simple to make and will compliment any Reuben nicely.
- Vegetable Slaw with Dressing. For something a little lighter, this vegetable slaw is both easy to make and delicious. It would be perfect on top of some homemade bread or rolls for your sandwich.
- Grilled Vegetables. Even if you don’t have a stove or an oven to use, there’s always the grill. You can put your veggies on skewers and cook them outdoors while you prepare all your other food.
- Homemade Rolls or Bread. A nice homemade roll, rye bread, or just some buttered toast will give you the perfect way to soak up all that extra dressing and sauerkraut juice from your sandwich.
- Potato Salad. If you want a side dish that’s warm and filling, then potato salad is the way to go. It’s always comforting and will keep everyone satisfied until it’s time for dessert.
- Pickles. If you’re looking for something more sour and crispy to cut through all the creamy ingredients on your plate, then pickles are a perfect choice.
- Homemade Desserts. It’s essential to end your meal on a sweet note, especially if you have something savory like Reuben sandwiches. Save the best for last and serve up some cakes, cookies, or even pie.
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